Thursday, October 6, 2011

Kuih Kosui

Kuih Kosui or Kueh Kosui, how you spell it, they are the same. Many left me comments in my earlier post, asking for the recipe but I was lazy to type out the recipe as it was scribbled onto a piece of A5 paper.

Thanks to Aspiring Bakers, I am finally able to post the recipe now. Found my old photographs from the harddisk and went to dig out the recipe from a pile papers with handwritten recipes.

I love Kuih Kosui but there are some that leaves an aftertaste. I attribute that to an overdosage of alkaline water (lye water). Having tried out a few recipes, this is still the best as it can be eaten fresh from the fridge, no thawing needed. What's more, no alkaline water used!

This is good, really good. If you trust me, give it a try and let me know how this turns out for you. I gave some to SM and she texted me immediately when she popped one into her mouth, while driving! Her mom loves it too :-) She reminded me to pass her more if I were to make this again hahaha!

actually hoh, I'm wondering for many years if the name kosui is a loose translation of the word "gan sui", which means alkaline water. Hokkiens have a traditional alkaline kuih right, but the nyonyas could've adapted it to local tastebuds with gula melaka.

This is my 1st time seen kuih kosui made with mee suah as to replace alkaline, very interesting recipe and can't wait to try out. But hor, if without alkaline water, this kuih can not call Kosui already, hehehe..

I tried ur Kueh Kosui recipe and the kueh turned out really really good. This is the softest kueh and continued to stay soft even the flwg day without the need to reheat before eating that I ever encountered so far.

This recipe is clearly a keeper to me. I will use it over and over again.